Palabok

I can't help my mouth to water while typing this post. It makes me crave to have Palabok in an instant! But I am currently stuck here in office while blogging so I guess I just have to day dream and satisfy my craving with the photo below. =(

Palabok is one of my childhood favorite, especially my Mom's version which is unfortunately not the same as what I've cooked. I cooked it perfectly but not as authentic as my Mom's.

Well, anyhow, this recipe will surely be in your next to-cook list. It is quite a work though, specially with the chopping part, but I'm sure that everything is worth a wait.








Ingredients

  • 2 packs rice noodles
  • 3 tbsp cooking oil
  • 2 tablespoon onion minced
  • 2 tablespoon garlic minced
  • 1/2 kg ground pork
  • 1 cup fried tofu - small cubed
  • 2 tbsp atsuete powder
  • 3 1/2 cups water or pork broth
  • 5 tablespoons cornstarch
  • 2 tablespoons fish sauce
  • salt
  • pepper
  • 1 Mama Sita Palabok powder


Toppings:

  • 2 cups fried tofu (tokwa), small cubed
  • ½ cup cooked shrimps (boiled or steamed)
  • ½ cup cooked squid (adobo)
  • 1/4 cup green onion or scallions, finely chopped
  • 3 tbsp fried garlic
  • 1 cup shredded Chinese cabbage
  • 2 pieces lemon, sliced



Procedure:

  1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
  2. Saute Garlic and onion in a medium hight heat.
  3. Put-in the ground pork and cook for about 7-10 minutes
  4. Put the fried tofu and mix.
  5. Dilute the atsuete powder in water or pork broth then pour the mixture in the casserole.
  6. Bring to a boil (If you are using atsuete seeds, soak them first in 3 tbsp water to bring-out the color)
  7. Add the cornstarch and Mama Sita Palabok powder gradually while stirring.
  8. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
  9. On another casserole, boil water in a pot.
  10. Place the soaked noodles in a strainer then submerge the strainer in the boiling water for about a minute or until the noodles are cooked.
  11. Remove the strainer from the casserole and drain the liquid from the noodles.
  12. Place the noodles on a serving plate.
  13. Pour the sauce on top of the noodles then generously arrange toppings over the sauce.
  14. Best serve with a slice of lemon or calamansi. Enjoy!


3 comments:

  1. hhahaha.... nakakapanglaway naman talaga picture palang sir! hahaha..... since you love palabok you have to try the one i discovered in zambles... kung pupunta ka ng Anawangin or pundaquit sa palengke ng san antonio meron dun nagtitinda 15 pesos per plate as in super sarap! all her ingredients are made from scratch including the chicharon! super epic talaga yung palabok... sarap!

    ian of foodfortheblogs.com

    ReplyDelete
    Replies
    1. thank u sir ian s comment :)
      i hope i can try that palabok from zambales... 4 years n n po ako hindi nakakauwi s pinas...hopefully, i can do foodtrip in many places back there.
      thanks po s suggestion :)

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